Method: mix rama and sugar until creamy. Add flour and mix till crumbled then kneed with your hands till well mixed. I shaped with a glass. Then designed using a knife. Bake until golden brown or for 20 minutes at 180.

METHOD:-Crush the biscuits for da base in yo baking dish-Mix with melted butter n 1 tablespoon of lemon juice-mix the yoghurt & condensed milk together n pour over the biscuit base– put in microwave fr 4 minutes-take out of da microwave n put in the fridge to set n cool.

Method Mix milk and butter and warm on the stove but do not boil the milk Sift the flour and salt into a bowl and make a well in the middle. Put the yeast and egg in the well.Then sprinkle the sugar on the flour. Pour the milk mixture into the well and mix thoroughly,it shouldn’t runnyKnead the dough and put in an oiled bowl cover with a wet dish towel or plastic wrap.Leave to rise until double in sizeKnead aging to knock the air out of the doughafter the first rise cut into smaller pieces and roll into balls and place on a baking tray cover the tray with a wet cloth or plastic wrapLet it rise againWhen it doubles again in size bake in a preheated Oven . I ALWAYS BAKE MINE AT 180° FOR 25 MINS

For the glazeMix 2 x2 tablespoon of sugar and one tablespoon water microwave for 20 sec.

METHOD In a large pot, heat the oil. Add the chopped onions, carrot and peppers. Fry until until onions are translucent.Add the garlic and all the spices. Fry for a minute but don’t burn the garlic. Add the chicken spices and stir to coat the pieces with the spice mix.Cook for two to three minutes before adding the chopped tomatoes. Season with chicken spice, pepper and rosemary.Close the lid and simmer on low heat for 20-25 minutes until the chicken is cooked through. Add the turnip greens. Let the curry simmer for another 2 -3 minutes until the sauce has thickened.Garnish with chopped coriander and some turnip greens before serving.

Recipe:12 cups flour12 teaspoons baking powder500g cold butter or margarine2 cups sugar1 tablespoon vanilla or caramel essence1teaspoon salt300ml vanilla custard(ultramel or any other brand)100ml inkomazi(sour milk)6 eggs1 or 2 cups raisins( baker mix)Method:Sift all the dry ingrendients into a mixing bowl, add ur butter then mix till it resembles bread crumbs, add ur raisins and mix well. Add beaten eggs and vanilla then add ur vanilla custard and inkomazi then mix well.i used a drinking glass to cut out the shape. Brush with egg wash( egg mixed with a bit of milk or water or caramel essence). Bake at 180 till it is golden brown. NB: pre heat oven for about 30minutes before baking😉. For the shiny glaze: i mix 1tablespoons apricot jam with 1/4 cup warm water and brush ur scones as soon as they come out of the oven.😘happy baking!